Almond Squares II

Almond Squares II

42

"A cookie for almond lovers!"
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Ingredients

servings 345 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 345 kcal
  • 17%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 34.1g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cream butter in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg yolk (reserve egg white), almond paste, and flavoring; beat until well blended. Stir in flour.
  3. Spread mixture in a 13 x 9 x 2 inch baking pan. Beat egg white (at room temperature) until foamy; brush over entire surface of dough, and sprinkle with almonds. Bake for 35 minutes or until lightly browned. Cool thoroughly, and cut into 2 inch squares. Store in airtight containers.

Reviews

42
  1. 56 Ratings

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Most helpful positive review

These turned out great and were easy to make. They cut into squares nicely. I also used the almond filling instead of almond paste because it was more affordable. Perhaps the bars are a bit swee...

Most helpful critical review

Too dry. Think it should call for less flour and less baking time. IF I make this again, I would do about 1/2 cup less flour and 5 min less baking time.

These turned out great and were easy to make. They cut into squares nicely. I also used the almond filling instead of almond paste because it was more affordable. Perhaps the bars are a bit swee...

I made this to use up left over almond paste from another recipe. It was simple and yummy. I lined my pan with parchment paper, 2 inches above the rim to make handles. Then I remove the whole...

This recipe was so easy and the end result was a perfectly moist almondy shortbread-like bar. They were perfect with a cup of coffee and they were gone in minutes at the husband's work! *I did...

Love almonds! Overall, a good recipe; next time I would leave out the almond extract, and add 1/4 teaspoon of salt.

I've made this recipe for years and co-workers request it for pot lucks. It's actually in an old Betty Crocker cookbook under "Danish Puff". My recipe calls for pecans instead of almonds, whic...

Wow, these were delicious!! Soooo good and soo easy to make. Love it. The only thing, is that a couple members of the family thought that even though they were delish, they were a bit heavy on t...

These are very, very good. They kind of remind me of biscotti, but more moist. I recommend using two eggs rather than one- I did it by accident but I think it gave them a lovely richness. The...

I found these very fast to prepare. Baked as directed.I took another reviewers advice and drizzled melted chocolate on top with a pastry bag after I heated some seedless raspberry jam and drizz...

This was quick, easy and delicious! Makes a great brunch bar served with hot chocolate or coffee.